Bourbon-and-Brown-Sugar-Glazed Root Vegetables

Amarante

Wed, Jul 27 2022, 1:30 pm

Obviously not a "light" recipe but it was very delicious and a good side with a plain chicken dish. I made much more than the recipe and the leftovers were equally good. I love roasted parsnips so this was a great excuse to roast them.

Bourbon-and-Brown-Sugar-Glazed Root Vegetables

Excerpt From: Adrienne Cheatham. “Sunday Best

Bourbon and brown sugar is one of my favorite combinations of all time. Using it as a glaze for roasted root vegetables enhances their inherent sweetness without going over the top. Especially since the bourbon cuts right through it all, adding a hint of smokiness that balances everything out in a really fun way.

—SERVES 4—

2 pounds mixed root vegetables (carrots, parsnips, turnips, small potatoes, sweet potatoes, rutabagas, beets, etc.)
1 medium red onion, halved
3 tablespoons vegetable oil
2 teaspoons kosher salt, plus more for seasoning
4 garlic cloves, halved
3 sprigs of rosemary
2 teaspoons chopped fresh thyme
¼ cup (packed; 55g) dark brown sugar
1½ teaspoons freshly ground black pepper
2 tablespoons bourbon
1 tablespoon chopped fresh parsley and/or chives (optional)

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Peel any of the root veggies that have thick skins (rutabagas, beets); leave any thin-skinned ones intact (carrots, parsnips, potatoes). As long as it is scrubbed well, the skin cooks and looks beautiful on roasted veg. Cut the root vegetables into 1-inch pieces and the red onion into ½-inch pieces; transfer to a large bowl.

Add the oil, salt, garlic, rosemary, and thyme to the bowl and toss to combine. Spread the vegetables in an even layer on the prepared baking sheet. Roast until the vegetables are browned and just barely tender when pierced with a knife, 10 to 12 minutes. Return them to the large bowl; reduce the oven temperature to 375°F.

Put the brown sugar, ground pepper, and bourbon in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until the brown sugar is melted and bubbling, about 3 minutes. Pour the warm brown sugar glaze over the “roasted veggies and toss to thoroughly combine.

Pour the veggies back onto the baking sheet and roast until the glaze is bubbling and caramelized but not burned, 5 to 7 minutes.

Season with a heavy pinch of salt and let cool for a couple of minutes before transferring to a serving dish. Garnish with the parsley and/or chives, if using.